Apple-Cranberry Pie with Oatmeal Cookie Crust

Mmmmm, this pie was so comforting and delicious. I believe I underbaked it slightly because I was worried about the crust burning, so please follow the directions where it says to cover with foil after 30 minutes if that happens to you. That being said, the oatmeal cookie crust was delightful and when mixed with the apples and cranberries was simply wonderful.

Make sure you have some vanilla ice cream on hand to serve with this - especially if you are serving the pie warm (recommended!). I had enough crumbs and filling left over to make four little muffin pies. If you do this, the baking time needs to be significantly reduced, I would suggest checking them after about 20 minutes.

Enjoy!

Apple-Cranberry Pie with Oatmeal Cookie Crust
from recipegirl.com
Makes one pie

Crust:
3 cups rolled (old fashioned) oats
1 cup unbleached all-purpose flour
½ tsp (rounded measure) salt
1½ tsp ground cinnamon
1/4 cup + 2 T. brown sugar
1 tsp pure vanilla extract
1 cup butter (2 sticks), melted

Filling:
7 cups peeled, sliced Granny Smith apples
1 cup fresh or frozen cranberries
3 Tbs fresh lemon juice
1½ tsp ground cinnamon
¼ tsp ground allspice (or ground cloves)
¼ tsp ground nutmeg (fresh is best!)
½ tsp grated lemon rind
3 Tbs unbleached all-purpose flour
¼ cup brown sugar (packed)
½ cup sour cream

Prepare crust: Combine all crust ingredients in a medium-sized bowl, and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan, forming a thick crust. Reserve about a cup of the crust mix for the topping.

Preheat oven to 375°F.

Place sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add rind. Sprinkle in flour and mix again. Gradually add brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed.

Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.

Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).